Bean and Feta Spread

February 28, 2021

Boston isn’t called “Beantown” for nothing. “I often make this dip-like spread with the last of a pot of cooked beans to use in sandwiches or as an appetizer with crunchy cruciferous vegetables. The flavors are modeled on a bean salad I make in the summertime: feta, dill, garlic, lemon, and coriander, all thrown together in a food processor and blended into a thick puree. It’s wonderful layered on slices of toasted country bread with tomatoes, mixed greens, homemade pickles, and some sliced roasted turkey breast.” – Sarah Blackburn

These recipes are part of Recipes for Home, a cookbook from Edible Communities released last year. A celebration of local food and flavors, it features over 80 recipes from Edible titles across the United States and Canada, along with podcasts, illustrations, and videos. Available for digital download and gifting for just $20 at EdibleCommunities.com/Edible-Cookbook.

Ingredients

2cups cooked beans, any variety

1clove garlic, crushed

2tablespoons extra virgin olive oil

4ounces goat or sheep feta

juice and zest of 1 lemon

1/2cup fresh dill, coarsely chopped

1/4teaspoon sugar or honey

pinchof chili flakes

1/2teaspoon ground coriander

kosher salt and freshly ground black pepper, to taste

Preparation

1. Place all ingredients in food processor or blender to combine. Check seasoning and add more salt or lemon if needed.

2. Serve with sliced watermelon radishes, rainbow carrots, cucumber spears, and toast points, or use in place of hummus on a sandwich.